Chop
the onions, chilies and curry leaves very fine. Sieve the
flour in a bowl and add the chopped ingredients.
Add
sodium bicarbonate and salt and enough water to make a
batter just thick enough to pour. Lightly grease a tava and
pour in enough batter to cover it thinly.
Spread
with the back of a spoon, if necessary, then pour a little
ghee around the edge of the roti to prevent sticking.
